## San Joaquin formula question for Dave

Hi Dave,

I prepared my own version of your San Joaquin sourdough formula this morning but I am confused about the salt content in the formula. Do you salt your starter?

Ingredients Weight Baker's Percentage

Firm starter 150 gms 30.00%

KAF AP flour 450 gms 90.00%

BRM Dark Rye flour 50 gms 10.00%

Water 360 gms 72.00%

**Salt 10 mgs 2.00%**

If I assume your starter to be 100/60 compostion then your total flour is 450+50+94 (from starter)=594g. Thus, 10g/ 594g= 1.7%. I added enough salt to bring it up to 1.9% total. Do you think there will be any significant differences in how the dough performs compared to yours?

Franc